Good news! I have found yet another way to eat chocolate at breakfast. With a pint of raspberries from my CSA share I figured I needed to find a way to start my day off with one of my favorite flavor combinations: chocolate and raspberries. And now with a belly full of Chocolate Raspberry Oatmeal, despite a Tuesday full of cleaning and errands, I know it’s going to be a great day.
Chocolate Raspberry Baked Oatmeal
Serves 1
2/3 cup oats
1 tbsp cocoa powder
1 tsp baking powder
pinch of salt
1 tbsp + 1 tsp agave nectar or maple syrup
1/2 cup soy milk (or any non-dairy milk)
1- 2 tbsp soy creamer or coconut milk (optional)
2-3 tbsp fresh or frozen raspberries
Preheat oven to 350 degrees F.
Mix together oats, cocoa powder, baking powder and salt in a small bake proof dish. In a separate bowl combine liquid sweetener, milk, and creamer (if using). Add to dries and mix until oats are fully hydrated. Fold in raspberries.
Bake for 25-30 minutes until a crust has formed at the top. Remove from oven and allow to cool for 5 minutes.
What are some of your favorite chocolate combinations?
I’m very traditional when it comes to chocolate. I like chocolate and nuts, chocolate and mint, chocolate and raspberries, and chocolate and coffee. But perhaps I need to branch out a little more. Any chocolate-y suggestions?
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I literally cannot ever get enough oatmeal, and I need to add this my rotation- it looks amazing!
I have this in the oven now. The uncooked mixture tasted so delicious! My favourite chocolate combinations are the ones you listed but also chocolate and chilli, chocolate orange and chocolate and banana. I like sea salt with chocolate too, yum!